If you like making pizza at home and want a quick method that doesn't include fussing with pizza dough, this is a great recipe to try.

I first met Chitra from The ABCD's of Cooking in the winter of last year at a food blogger potluck. Since then, we've become good friends, and I've become a big fan of her blog, which specializes in Indian vegetarian cooking. What I love is that in addition to writing about traditional North and South Indian food, she's also plenty creative when it comes to fixing up newdishes with Indian spices and other ingredients.

Like this breakfast pizza using naan as a base. I had it bookmarked for months before finally trying it yesterday. And of course, like many recipes, it was one that I should have made much sooner.

The pizza was just so splendidly easy. I made a few tiny changes to Chitra's original recipe, such as just tossing the onions in olive oil before roasting instead of searing them. I also used rosemary and basil for the herbs instead of cilantro, and a combination of mozzarella and cheddar instead of parmesan and cheddar (you can also try Gruyère). But that's about it. The recipe is so versatile that it opens itself to a lot of variations with cheeses, herbs, and other toppings.

It's quite a filling breakfast or brunch, but you can also make it for an easy lunch or dinner.

And once summer hits, you can be sure I'm making this pizza again and again, with lots of fresh juicy tomatoes tossed on top.

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Naan Breakfast Pizza

Makes 2 individual pizzas

2 naan or flatbread

1 small onion, cut into thin slices

1 tablespoon olive oil

1/2 cup tomato sauce

4 ounces fresh mozzarella, cut into thin slices

1/4 cup freshly grated cheddar or Parmesan

A few sprigs fresh rosemary

Small handful basil, chopped

Salt and pepper

Preheat the oven to 500 degrees F.

Heat a dry skillet over medium-high heat. Lightly heat up the naan, about 30 to 60 seconds on each side.

Toss the onions in the olive oil.

Place the naan on a baking sheet. (I like to line the sheet with parchment paper for easy cleanup, in case the egg bubbles over.) Spoon the sauce over the naan and add a bit more to cover if you choose. Add the cheeses on top. Gently crack an egg on top of each naan. Sprinkle over with rosemary.

Carefully put the baking sheet in the oven and bake for 8 to 10 minutes***, rotating the baking sheet 180 degrees halfway through. Bake until the cheese has melted and the egg is cooked to your desired level of doneness.

Remove the baking sheet and sprinkle the chopped basil on top. Let it cool for just a few minutes before serving.

***I like to leave the yolks runny, but if you’re concerned about food-borne illnesses, cook the eggs for a few minutes longer until well-done.